• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Ricotta Cheese Poundcake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1 c Unsalted butter, softened
  • 2 c Packed light brown sugar
  • 6 Large eggs
  • 2 ts Vanilla extract
  • Finely grated zest of 2
  • Lemons
  • 2 c Unbleached flour
  • 2 c Whole wheat flour
  • 1 tb Baking powder
  • 1 ts Salt
  • 1 ts Nutmeg
  • 1 3/4 c Milk or light cream
  • 1 c Ricotta cheese


1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
In a large mixing bowl, cream the butter with an electric mixer,
gradually beating in the brown sugar. Add the eggs, one at a time,
beating well after each one. Beat in the vanilla and lemon zest. 2.
Sift the flours, baking powder, salt, and nutmeg into another bowl,
adding any pieces of bran that remain in the sifter; set aside.
Puree the milk or cream and ricotta cheese in a blender. 3. Stir the
dry ingredients into the creamed mixture alternately with
the milk/ricotta; do this in several stages, beginning and ending
with the dry ingredients. Do not beat the batter. Distribute
the batter evenly in the prepared pan, then bake for approximately
1 hour and 15 minutes; a tester inserted in the center should come
out clean. 4. Cool the pan on a rack for 10 minutes, then invert it
onto the rack
and cool the cake for at least one hour before cutting. Transfer
the cake to a serving platter.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?